Combine graham crackers and sugar in a food processor until it becomes crumbs; add butter and mix well. Press crumbs to a 1/4” thickness on an ungreased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned. Cool completely. Crumble and set aside.

In a large bowl, beat the cream cheese, confectioners' sugar, vanilla and coffee liquor until fluffy. Fold in the whipped cream.

Place in a piping bag fitted with a large star tip. Pipe half the mousse to fill 10 push-up pops halfway. Sprinkle with half of crumbscrumbs. Pipe remaining mousse and cover with remaining crumbs. Refrigerate for at least 2 hours. Serves 10